Sourdough Bread
Directions
- 1Feed the starter by weighing out 35g of starter in a clean jar, add 175g of warm water and 175g of flour, mix it together and leave it on the counter top for about 6 hours until it doubles in size.
- 2Feed the starter by weighing out 35g of starter in a clean jar, add 175g of warm water and 175g of flour, mix it together and leave it on the counter top for about 6 hours until it doubles in size.
- 3Feed the starter by weighing out 35g of starter in a clean jar, add 175g of warm water and 175g of flour, mix it together and leave it on the counter top for about 6 hours until it doubles in size.
- 4In a big bowl, start with 460 ml of warm water, add 320g of active starter and 2 tsp of sea salt.
- 5In a big bowl, start with 460 ml of warm water, add 320g of active starter and 2 tsp of sea salt.
- 6In a big bowl, start with 460 ml of warm water, add 320g of active starter and 2 tsp of sea salt.
- 7Mix it until you can't really mix it anymore, then switch to using your hands to knead the dough for 5-8 minutes.
- 8Mix it until you can't really mix it anymore, then switch to using your hands to knead the dough for 5-8 minutes.
- 9Mix it until you can't really mix it anymore, then switch to using your hands to knead the dough for 5-8 minutes.
- 10Form the dough into a ball, cover with a towel and leave it for 3 hours on the counter.
- 11Form the dough into a ball, cover with a towel and leave it for 3 hours on the counter.
- 12Form the dough into a ball, cover with a towel and leave it for 3 hours on the counter.
- 13After 3 hours, the dough should have doubled in size. Prepare the banneton baskets by lining them with a little bit of flour.
- 14After 3 hours, the dough should have doubled in size. Prepare the banneton baskets by lining them with a little bit of flour.
- 15After 3 hours, the dough should have doubled in size. Prepare the banneton baskets by lining them with a little bit of flour.
- 16Split the dough in half, gently remove air bubbles, and shape each half into a round ball.
- 17Split the dough in half, gently remove air bubbles, and shape each half into a round ball.
- 18Split the dough in half, gently remove air bubbles, and shape each half into a round ball.
- 19Place each dough ball in a banneton basket, cover with a cloth and refrigerate overnight.
- 20Place each dough ball in a banneton basket, cover with a cloth and refrigerate overnight.
- 21Place each dough ball in a banneton basket, cover with a cloth and refrigerate overnight.
- 22The next morning, preheat the oven to 445 degrees. Take the dough out of the baskets and place it on parchment paper.
- 23The next morning, preheat the oven to 445 degrees. Take the dough out of the baskets and place it on parchment paper.
- 24The next morning, preheat the oven to 445 degrees. Take the dough out of the baskets and place it on parchment paper.
- 25Score the bread using a bread lame.
- 26Score the bread using a bread lame.
- 27Score the bread using a bread lame.
- 28Place the bread in a dutch oven and bake for 25 minutes with the lid on, then 25 minutes with the lid off. Let it cool for 2 hours before slicing.
- 29Place the bread in a dutch oven and bake for 25 minutes with the lid on, then 25 minutes with the lid off. Let it cool for 2 hours before slicing.
- 30Place the bread in a dutch oven and bake for 25 minutes with the lid on, then 25 minutes with the lid off. Let it cool for 2 hours before slicing.
Ingredients
- 35 g sourdough starter
- 35 g sourdough starter
- 35 g sourdough starter
- 175 g warm water
- 175 g warm water
- 175 g warm water
- 175 g AP flour
- 175 g AP flour
- 175 g AP flour
- 460 ml warm water
- 460 ml warm water
- 460 ml warm water
- 320 g active starter
- 320 g active starter
- 320 g active starter
- 2 tsp sea salt
- 2 tsp sea salt
- 2 tsp sea salt
- 800 g all purpose flour
- 800 g all purpose flour
- 800 g all purpose flour
Equipment
clean jarscalebowlspoonmixing bowlbanneton basketsparchment paperbread lamedutch oven